Category Archives: Family

Zucchini Oven Omelet

Here’s a good one for those Sunday morning family breakfasts.

MMMMM—– Recipe via Meal-Master ™ v8.05

Title: Zucchini Oven Omelet
Categories:
Yield: 4 To 6

2 c Chopped zucchini
1/4 c Chopped green pepper
1/4 c Oil
6 Eggs; lightly beaten
2 tb Grated Parmesan
1 tb Light cream
1 tb Butter; melted
1/2 ts Salt
1/8 ts Pepper
1/2 c Shredded Cheddar cheese

1. Saute zucchini and pepper in oil about 3
minutes, or until tender. Mix eggs, cheese, cream,
butter, salt and pepper; pour over vegetables.
Cook, stirring gently, until eggs are set on
bottom, about 3 minutes. Sprinkle with cheese;
bake at 350°. 5 to 7 minutes or until cheese is
melted and eggs are set.

Makes 4 to 6 servings.

MMMMM

Roasting chickens

After the unseasonably warm temperatures here in Southern Vermont, I realize that Sunday dinner roasted in the oven will soon take a back seat to how to feed the family quickly and without heating up the house.

Chicken roasters are on sale at Price Chopper this week for only 88 cents a pound. I stopped this morning and got two that I’m roasting for dinner. One was 6, the other 6 1/4. I like to roast start the roasting at 400 degrees for 15 minutes, then down to 350 for the remaining time. It takes about 2 – 2 1/2 hrs for this size bird, unstuffed.

Unwrap the roasters. Put the giblets, neck, etc into a small saucepan, cover with cold water and turn on a low heat. Rinse the chicken with cold water. Drain from end to end. Turn the wings under and place in roaster pan. Since I had two roasters, I put them in my great, big turkey roaster.

I love the flavor of rosemary, marjorum, and thyme on the roasters, but some of the folks in the house are food texture picky. They don’t like the texture of the rosemary, especially. So I put them in my spice grinder into almost a powder.

I usually combine soft butter, and some olive oil, then mix in the herb mixture, I put this under the skin and rub all over the chicken. A bit of salt and pepper. And it’s ready for the oven.

Today, I only had some hard margarine. I tried to soften it in the microwave, but it melted. So I added the olive oil. Set up each chicken and poured some into the space under the skin. Set them back down, and then poured the rest all over the chickens. I sprinkled the herb over the top, maybe a little too think.

I covered the roasting pan with aluminum foil. Put in the oven at 350 for 1 1/2 hrs. Then removed the aluminum for the last hour and it came out great. Pictures to come as soon as I get a chance to download them from the camera.

Potato pancakes

I’ve been sorting out some old boxes to make some room for the big sorting of several boxes of pictures. The house is pretty small for all of us so the storage is almost non-existent. Anyway, this recipe was on some recipe cards that my sister gave me years ago. There are coffee stains on the from a spillage of mine. This is a recipe that my mother used to make.

Title: Potato Pancakes
Categories: crs, family, frugal
Yield: one small batch

3 med potatoes
1 grated onion
1 tablespoon flour
1 egg
1/2 teaspoon salt

The only thing Carolyn wrote in the directions: You know what to do!!

I wrote in the following after. Grate potatoes and onion well together. Mix with flour and egg and salt. Spoon mixture into pancake size in hot skillet with oil. Turn over once. Good with Apple Sauce.

Grandma Conner’s Butter Rolls

One of my favorite family recipes, filled with love. We make them at almost every holiday. And sometimes just because.

MMMMM—– Recipe via Meal-Master ™ v8.05

Title: Butter Rolls
Categories: Gram
Yield: 1 Dozen

1/4 c Lukewarm water
1 pk Yeast
3/4 c Milk
1/2 ts Salt
3 tb Shortening
3 tb Sugar
1 Egg; beaten
3 c Flour
3 tb Melted butter

Dissolve yeast in water. Meanwhile, warm the milk
in a small saucepan, being careful not to boil. In
large bowl, mix salt, shortening, sugar, and
heated milk, and egg. When well-mixed, add yeast
mixture. If mixture is too hot, the yeast will
get killed and will not rise. Gradually add
flour a cup at a time.

Knead, let raise in greased bowl for about 1 1/2
hrs, punch down and let raise 5 min.

Divide into 12 equal parts. Form rolls in greased
muffin pans. Let rise again for 1 hr. Brush tops
of rolls with butter.

Bake 15 min at 400°. Remove from muffin tin and
brush tops and bottoms of rolls with butter.

This was my grandmother’s recipe. When I was
twelve and stayed with her after Grandpa died, she
showed me how to make them. She used no recipe,
but I measured and wrote it down when we made
them. I still have the beat up card with my
mispellings and penciled recipe. Those visits were
a very special gift.

Charlotte Welch, October 1994.
Reformatted by Carolyn Shaw 1996